Vietnamese Seafood Hot Pot

Ingredients

• 1.5 liters (6 cups) seafood stock 1.5 liters (6 cups) seafood stock
• 500g (1 lb) mixed seafood (shrimp, squid, clams, fish fillets) 500g (1 lb) mixed seafood (shrimp, squid, clams, fish fillets)
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices ginger 3 slices ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the seafood stock to a boil.
2. 2.
   Add the lemongrass, ginger, and garlic to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the fish sauce, sugar, salt, and black pepper to the broth. Stir well to combine.
4. 4.
   Add the seafood to the pot and cook until they are just cooked through, about 3-5 minutes.
5. 5.
   Add the bok choy, mushrooms, and bean sprouts to the pot. Cook for an additional 2-3 minutes until the vegetables are tender.
6. 6.
   Remove the lemongrass and ginger slices from the pot.
7. 7.
   Serve the Vietnamese Seafood Hot Pot in individual bowls, garnished with fresh cilantro and Thai basil.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the hot pot.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Fish sauce — Use a high-quality fish sauce for the best flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• For a spicier kick, add sliced chili peppers to the broth.
• Customize the hot pot by adding your favorite vegetables or seafood.
• Serve with a side of dipping sauce made with lime juice, chili, and fish sauce.
• Don't overcook the seafood to maintain its tenderness.
• Use a hot pot with a divider to cook different ingredients separately if desired.

Serving advice

Serve the Vietnamese Seafood Hot Pot with a side of rice noodles or steamed rice to soak up the flavorful broth. Provide individual bowls and chopsticks for each person to enjoy the communal experience.

Presentation advice

Present the hot pot at the center of the table, allowing everyone to gather around and enjoy the aromatic steam. Garnish each bowl with a sprig of fresh cilantro and Thai basil for a pop of color.